Pasta & Broccoli

There isnt much to say about this recipe other than pasta, broccoli, & garlic -- oh my!

Recipe is from Skinny Taste.
Yields 6 servings.
289.2 calories per serving.

INGREDIENTS

12 oz uncooked pasta

6.5 c fresh broccoli florets

5 cloves garlic, minced

1/4 c parmesan cheese

2 tbsp olive oil

salt & pepper, to taste

DIRECTIONS

Bring a large pot of water to boil.

Add pasta & broccoli & cook for 12 minutes.

Drain & set aside.

Place pot back on the stove & turn heat up to high.

Add 1 tbsp olive oil &, when hot, add garlic.

Cook until golden, reduce to low, & add pasta & broccoli back into pot.

Stir thoroughly & then add 1 tbsp olive oil, cheese, salt & pepper.

Magical Skinny Bars

Im not particularly a choc-a-holic but, when I stumbled across this recipe it seemed too good to pass up.  I did have to alter it a little bit, though.  My roommate is severely allergic to coconut so, I had to take that out but, otherwise, these turned out perfectly.

Recipe from Skinny Kitchen.
Yields 48 bars.
133 calories per 2 bars.

INGREDIENTS

1/4 c margarine

1 1/4 c graham cracker crumbs

1 c chocolate chips

1 can fat-free sweetened condensed milk

1/2 c chopped walnuts

DIRECTIONS

Preheat oven to 350.

Spray a square baking pan generously with cooking spray.

Place margarine in the microwave for 20 seconds to melt.

Pour margarine into baking pan.

Sprinkle the graham cracker crumbs evenly over top of the margarine & pat down.

Sprinkle the chocolate chips on top.

Pour milk slowly over chips & top with the nuts.

Bake for 25 minutes until golden brown.

Let cool for a half hour.

Remove from baking pan & place on a cutting board.

Cut into 48 pieces.

Chick Pea Salad

I totally love chickpeas.  They're really filling and super delicious.  I actually havent eaten them in a while and came across this recipe and had to go for it.

Recipe from Rachael Ray.
Yields 6 servings.
240.5 calories per serving.

INGREDIENTS

1 15oz cans chick peas

1 small red onion, chopped

1 small red pepper, chopped

1 clove garlic, minced

1/2 tsp red pepper flakes

2 tbsp rosemary

2 tbsp red wine vinegar

3 tsbp olive oil

Black pepper, to taste

DIRECTIONS

In a small bowl, whisk together vinegar and olive oil.

In a larger bowl combine all other ingredients.

Pour vinegar and olive oil combination over other ingredients and stir to coat.

Pumpkin Scones

To be honest, I like to make pumpkin stuff all year round.  My boyfriend loves it and I love the smell of anything pumpkin baking.  I usually do my baking on Saturday mornings but, I got the itch to do it tonight.  On the upside, I now have something sweet and reasonably healthy to eat when I get those urges for sweets.

INGREDIENTS

1 can pumpkin puree

1/2 c parmesan cheese, shredded

1/4 c margarine, melted

1 egg

1 tsp Worcestershire sauce

1/2 tsp salt

Black pepper

1 2/3 c all-purpose flour

2.5 tsp baking powder

1/2 tsp baking soda

Skim milk

DIRECTIONS

Preheat oven to 400 degrees.

Spray a muffin tin with cooking spray.

In a large bowl combine the pumpkin, parmesan, margarine, egg, Worcestershire, salt, & pepper.

Stir to mix well.

In another bowl, mix together flour, baking powder, & baking soda.

Fold into pumpkin mixture and stir until just combined.

Spoon mixture into each muffin cup.

Brush with milk & bake for 15 minutes.

Baked Macaroni & Cheese

We had a beautiful week this week and I thought of doing another pasta salad because for some reason, warm weather & pasta go together for me.  Instead, I stumbled upon this in my library of recipes & thought, why not?

Recipe from Spark People
Yields 8 servings
166 calories per serving

INGREDIENTS

12 oz elbow macaroni, uncooked

1/2 c fat-free sour cream

12 oz fat free evaporated milk

8 oz reduced fat cheddar cheese, shredded

1 tbsp dijon mustard

1 tsp salt

1 tsp black pepper

1/8 tsp ground nutmeg

2 tbsp dried breadcrumbs

2 tbsp parmesan cheese, shredded

DIRECTIONS

Preheat oven to 350.

Cook pasta according to package without added salt.

Drain & transfer to a large bowl.

While pasta is still hot, stir in sour cream & set aside.

Heat milk in a small saucepan over medium heat until tiny bubbles appear around the edges.

Reduce heat to low, add cheese, and simmer until cheese melts stirring constantly with a whisk, about 2 minutes.

Remove from heat & stir in mustard, salt, pepper, & nutmeg.

Add cheese mixture to pasta; mix well.

Transfer to a casserole dish.

Combine breadcrumbs & parmesan cheese; sprinkle over pasta.

Bake for 30 minutes.

Sugar Snap Pea & Cherry Tomato Pasta Salad

It's FINALLY starting to feel warm outside in fair Baltimore so, I felt like it called for a fresh, springy type of pasta salad for lunch this week.

Recipe is from Eating Well
Yields 6 servings
213 calories per serving

INGREDIENTS

1/2 c low-fat cottage cheese

1/2 c nonfat buttermilk

1 tbsp olive oil

2.5 tbsp parmesan cheese, shredded

1 tsp lemon juice

Salt & pepper, to taste

8 oz whole wheat pasta

8 oz sugar snap peas

2 c cherry tomatoes, halved

4 scallions, diced

DIRECTIONS

Bring a large pot of water to boil for cooking pasta.

Meanwhile, puree cottage cheese until smooth in a blender or food processor.  (I use my Ninja that my awesome boyfriend gave me for Xmas a few years ago.  That sumbitch is amazing!)

Add buttermilk & oil & process until smooth.

Scrape into a storage container and stir in parmesan & lemon juice.

Season with salt & pepper.

Cover & set aside in the fridge.

Cook pasta in boiling water for 10 minutes.

Add peas & cook for 7 more minutes.

Drain & rinse with cold water.

Place pasta & peas in a large container & add tomatoes & scallions.

Pour cottage cheese mixture over top and toss to coat.